Simple flavors that will surprise you at first bite! A layer of moist and super easy-to-make banana muffin cake is topped with luscious dulce de leche and whipped cream. I love anything banoffee and this cake will make your taste buds dance. Trust me, if you never tried this combination you're in for a ride.

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Originally posted in August 2017, this post has been updated with text and images to serve you better. The recipe remains the same with better instructions and variations.
Banana muffin cake with dulce de leche and whipped cream was the original title of this cake before I realized it was like a banoffee pie in the form of a cake.
All the right flavors together create something amazing. Just in case you think you're in for an average banana cream tart.
Each layer in this dessert is a vital part. They create a synergy that is hard to say no to.
It started with the well-known banana bunch turning black and me searching for a recipe to use them. I made my favorite banana muffin recipe (omitting the nuts) and dumped half the batter onto a cake pan.
And this banoffee cake was born. Adding a layer of dulce de leche layer and whipped cream is something quite common in this house.
Usually, it's the fudgy brownie recipe that gets this special treatment.
But here we mix bananas with dulce de leche all the time, so it was only natural that I would add it to this banana muffin cake.
Ingredients
This recipe is my favorite banana muffin turned into a cake. Sort of. It's very easy to make because it has oil so there's no need to soften butter and beat until creamy.
For the cake
- Bananas: make sure they are soft and with brown spots. This will ensure the best possible flavor. I like to mash them with some larger pieces in it to give the cake more texture.
- Oil: a neutral type of oil such as sunflower lets the banana flavor shine. But you can use any oil such as coconut or olive oil.
- Flavorings: vanilla and cinnamon work well here. But you can use only vanilla or add another ground spice that you like with bananas.
- Sugar: I use white granulated sugar, but feel free to use brown sugar. It will give an amazing caramel flavor that combines well with the dulce de leche.
Dulce de leche filling
The second layer is this milk jam that I personally love and is the easy answer to the caramel layer found in the original banoffee pie.
There are two types, regular and pastry dulce de leche. The difference is in the consistency. And it's a BIG deal.
- Pastry dulce de leche: it's thicker and holds well in fillings and it's the one we use for this banoffee cake and the Alfajores recipe.
Layer: you need to use what we call pastry dulce de leche, which is much thicker than regular. Otherwise, it won't hold and will run down the sides like a glaze. But I found that one of the most popular brands here in Argentina can be found on amazon - Vacalin dulce de leche Repostero (thicker confiture) and Veronica Dulce de Leche Repostero (thick milk jam).
Whipped cream
I have to confess that I'm not a super fan of whipped cream per se. But, as it happens with many other ingredients, when you mix it with the right flavors it creates a synergy. And we always want that when it comes to desserts, don't we?
- Choose a whipping or heavy cream that is fresh and good for whipping. I know that sounds obvious, but dairy products vary in the percentage of water content, among other things. The more water the less they hold and the easier they curdle in my experience.
- I never use light creams for this type of recipe because for me they don't have the right consistency or flavor.
- Sour cream or cream cheese: I add a few tablespoons per cup of cream before whipping. They give it more structure and it holds better for a couple of days. But you can omit it.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Bananas: use very ripe, brown spotted ones. They are the ones that pack the flavor you want your banana cake to have.
- Dulce de leche: you can easily buy it online. Use the thicker kind, dulce de leche repostero Vacalin.
- Cream: it's a necessary ingredient and you can make it from scratch or you can buy those cans with similar stuff. Whatever you like works.
- Storing: it needs refrigeration if there are leftovers because of the whipped cream. Make sure you cover it to prevent the cake from drying out. You can freeze the cake layer and make the whipped cream a few days before you serve it. But this cake does not freeze well once it's assembled.
- Serving: this cake is best served barely cold for the flavors to come through. Keep in mind that the cream must be cold to hold its shape so don't let it sit at room temperature for too long. And also, I recommend you not serve it straight from the fridge as the flavors won't shine.
The fact that the base is a muffin makes a big difference.
The texture is soft but moist yet firmer than that of a regular cake.
Then the piling of a layer of good dulce de leche, whipped cream, fresh bananas (if you want), and a sprinkle of chopped bittersweet chocolate it takes you wherever you want to go. Really.
For me is the adult version of my childhood treat but for many, it will be a discovery from which there is no turning back.
Related recipes you might like:
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Banoffee Cake (easy recipe)
Simple flavors that will surprise you at first bite! A layer of moist and super easy-to-make banana muffin cake is topped with luscious dulce de leche and whipped cream. I love anything banoffee and this cake will make your taste buds dance. Trust me, if you never tried this combination you're in for a ride.
- Total Time: 1 hour 55 minutes
- Yield: 8 servings
Ingredients
- Whole or ½ recipe Banana Muffins (without nuts), or use your favorite banana muffin recipe.
- 1 ½ cups dulce de leche, see Notes below
- 1 cup heavy or whipping cream, cold
- 2 tablespoons cream cheese, cold
- 2 tablespoon powdered sugar
- ¼ cup chopped or shaved bittersweet chocolate
- Fresh banana slices, optional, see Notes, below
Instructions
For the banana base:
- Prepare a 9-inch banana cake following directions in the recipe linked above in the ingredients (or use your favorite recipe baked in a 9-inch cake pan).
- Let cool completely before assembling the rest of the layers. It can be made up to 2 days ahead and kept in the refrigerator or freezer, in both cases well wrapped to avoid it from drying out.
- You can also make individual cakes. I use 4-inch mini tart pans with removable bottoms.
To assemble:
- Place banana cake on a flat work surface. Or directly in the serving platter.
- With a spoon, or piping bag if you want a nicer edge, spread the dulce de leche to cover the cake.
- Whip the cold cream with sugar and cream cheese to fairly firm peaks, and spoon it over dulce de leche.
- Refrigerate the cake for 1 hour before serving.
- Sprinkle freely with grated chocolate, and also rounds of fresh banana slices if you want. The fresh banana should be added right before serving, as it turns dark pretty fast.
Notes
- Sizes and pans: before you make this cake I wanted to tell you about the different options.
Make one whole recipe for banana muffins, and you can make two 9-inch cakes, similar to the one in this post. Assemble one as explained in the recipe, and freeze the other banana base for a future cake. Or make individual servings using 4-inch mini tart pans with removable bottoms.
Make ½ the recipe for banana muffins, using half an egg. The way to do that is to crack it open in a small bowl, lightly beat it, and add half of it to the batter. The other half you can use in scrambled eggs, egg bake, omelet. You can also make ½ recipe for regular banana bread, using white flour, vegetable oil, and granulated sugar. Both work. - Bananas: use very ripe, brown spotted ones. They are the ones that pack the flavor you want your banana cake to have. If using fresh banana slices on top make sure they're cut and added at the last minute, when you're serving the cake.
- Dulce de leche: you can easily buy it online. Use the thicker kind I always use dulce de leche repostero Vacalin.
- Cream: it's a necessary ingredient and you can make it from scratch or you can buy those cans with similar stuff. Whatever you like works.
- Storing: it needs refrigeration if there are leftovers because of the whipped cream. Make sure you cover it to prevent the cake from drying out. You can freeze the cake layer and make the whipped cream a few days before you serve it. But this cake does not freeze well once it's assembled.
- Serving: this cake is best served barely cold for the flavors to come through. Keep in mind that the cream must be cold to hold its shape so don't let it sit at room temperature for too long. And also, I recommend you not serve it straight from the fridge as the flavors won't shine.
- Prep Time: 20 minutes
- Cooling time: 60 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Keywords: banoffee cake
Earl C Williams says
A truly excellent dessert. The flavors blend together so nicely. The muffin base marries so well with the cream, the walnuts, chocolate and dulce de leche. I loved it when it was made and loved it even more after a night in the refrigerator. Beautiful, elegant and decadent. My wife felt it should be on a magazine cover. Thank you Paula.
★★★★★
David says
I love how you used a muffin recipe for your tart base. Brilliant! Mark will never let me make anything cooked with bananas. So, I'm going to try this with another one of my favorite muffin recipes.
Paula Montenegro says
No bananas, why?? I love anything bananas, and with dulce de leche it's beyond amazing. Try it sometime!